The latest installment of Reactions by The American Chemical Society takes on the science behind the bad breath that comes from eating too much garlic.
Garlic contains for major volatile organic compounds that are responsible for that notoriously bad garlic breath. Interestingly enough, none of these compounds are present until garlic is crushed up or chopped.
The segment, compiled with help from chemistry blog Compound Interest, also explores the more positive benefits of the seasoning.
image via Compound Interest